Dish · spanish
Spanish Tortilla
A thick, round omelet of egg, sliced potato, and onion, slow-cooked in olive oil until set into a dense cake, sliced into wedges and served warm or at room temperature.
Where it comes from
The dish is closely tied to Spanish home cooking nationwide, though its exact origin is disputed and impossible to pin to one place or date with confidence. What is agreed on is that potato and egg turned a scarce ingredient list into a filling, affordable meal.
What cooks argue about
The lasting argument is onion: some cooks consider it essential to a true tortilla, others insist the classic version is only egg and potato, and which is correct remains genuinely unresolved among Spanish cooks.
Nobody has published a spanish tortilla recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.